Canned Pumpkin Recipes, Hints & Videos
The ones we use for Halloween and fall decorating are the most familiar to everyone but are not the ones used for making canned pumpkin. Libby started canning this uniquely American fruit in 1929 and has since developed its own strain of pumpkins called the "Dickinson" that is used exclusively in their canned pumpkin products. Although canned pumpkin is cooked mainly in the fall, it is rich in vitamin C, vitamin A and dietary fiber making it good for you all year 'round.
Canned Pumpkin Soup Recipes
This spiced soup is a deliciously rich fall dish that will fill your house with a wonderful aroma.
3/4 C. chopped shallots
1/2 C. chopped onion
2 tsp. grated fresh ginger
2 Tbs. walnut oil or cooking oil
1/4 C. flour
4 C. chicken broth
1/2 C. apple cider
1 16 oz. can pumpkin, unseasoned
1/3 C. maple syrup
2 bay leaves
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
1/8 tsp. ground cloves
1 C. whipping cream (optional)
1/2 tsp. vanilla extract
1/4 C. whipping cream garnish (optional)
In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium heat until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in rest of ingredients except cream and vanilla. Return to boiling, reduce heat, cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool slightly. Using blender, blend in batches. Return to saucepan and stir in vanilla and 1 C. of cream if desired. Heat through, but do not boil. Pour servings, swirl in additional cream if desired.
Yield: 8 servings
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Canned Pumpkin Entree Recipes
This mildly seasoned filling makes for an unexpected, though delicious, ravioli that needs no sauce. You can call it "pumpkin pie in pasta."
14-oz. can pumpkin (not pumpkin pie filling)
1 Tbs. maple syrup
1 tsp. ground cinnamon
1/2 tsp. mild curry powder
1/2 tsp. ground ginger
25 wonton wrappers
In a medium bowl, mix together the pumpkin, syrup, cinnamon, curry powder and ginger until blended. Fill a small bowl with water. To assemble the ravioli, place 1 tsp. of the filling in the center of a wonton wrapper. Dip your finger in the water and wet the edges of the wrapper. Bring the edges of the wrapper together, sealing it firmly with your fingers and gently pressing out any air bubbles. This will go much faster than it sounds. Repeat with the remaining wrappers and filling. In a large saucepan, bring about 3 inches of water to a boil over high heat. In batches, boil no more than 6 ravioli at a time for 2 to 3 minutes or until they float to the top, the wrappers are translucent and the edges tender. Remove with a slotted spoon and serve.
Makes 6 servings.
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Canned Pumpkin Side Dish Recipes
Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side.
1 can ( 1 lb. 13 oz.) pumpkin
2 Tbs. sugar
2 Tbs. butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
2 eggs, slightly beaten
1/2 C. chopped pecans
1/2 C. light-brown sugar, firmly packed
1/4 C. maple syrup
1/2 C. pecan halves
Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.
Makes 6-8 servings.
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Canned Pumpkin Dessert Recipes
Adding chocolate to a pumpkin recipes amp up the flavor and the fun.
1 C. pecans, chopped
6 deep dark chocolate cookies, crushed
1 tsp. melted butter, to coat pan
Dark Chocolate Cheesecake:
8 oz. semi sweet chocolate
1/4 C. strong brewed coffee
3/4 lb. cream cheese
3/4 C. granulated sugar
1/2 tsp. salt
1 tsp. pure vanilla extract
1 C. fresh (or canned) pumpkin puree
1 lb. cream cheese
3/4 C. sugar
2 Tbs. flour
1 tsp. vanilla extract
1/4 tsp. all spice
1/4 tsp. cinnamon
1/3 tsp. ground cloves
1 C. heavy whipping cream
2 Tbs. butter
2 Tbs. sugar
12 oz. chopped chocolate
Preheat oven to 350 degrees. Coat a 9x13-inch round spring form pan with melted butter. Mix pecans and deep dark chocolate cookies together and press 1 cup of the mixture into spring form pan.
For the dark chocolate cheesecake melt semi sweet chocolate in a double boiler. Then mix melted chocolate and coffee together and set aside. Mix together cream cheese, sugar and salt and add eggs, one at a time, then add vanilla extract. Add melted chocolate and pour into spring form pan and keep at room temperature.
For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both (pan and paper). Mix together the pumpkin puree, cream cheese, sugar flour and eggs, one at a time. Add vanilla extract, all spice, cinnamon, and ground cloves. Pour into prepared pan.
Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes. Turn off oven and leave cakes in oven for 20 minutes longer. Take out and keep at room temperature for 20 minutes. Put chocolate cheesecake in the fridge and keep pumpkin cheesecake at room temperature.
For semi-sweet Ganache, bring to a boil: heavy whipping cream, butter and sugar. Add chopped chocolate and whisk. Pour 1 cup of Ganache over chocolate cheesecake and top with pumpkin cheesecake. Put in the freezer for 1 hour. Take out of freezer and glaze with remaining Ganache and pat remaining crust on sides. Keep Refrigerated!
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Canned Pumpkin Recipe Hints & Videos
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